不同囤养阶段雌性中华绒螯蟹体肉脂含量和脂肪酸组成的比较
|
摘要
以三种规格[一级蟹(120±5.00 g)、二级蟹(100±5.00 g)、三级蟹(80±5.00 g)]雌性中华绒螯蟹为对象,通过索氏抽提法和气相色谱法对不同囤养阶段中华绒螯蟹体肉脂含量和脂肪酸组成进行分析。结果表明:三种规格中华绒螯蟹囤养阶段体肉脂含量与对照组比较,呈下降趋势。在囤养阶段,三级蟹体肉脂含量呈下降趋势;二级蟹脂含量先下降后上升,第3阶段达最大;一级蟹脂含量先下降后上升,第2阶段达最大。三种规格中华绒螯蟹囤养第4阶段检测出的脂肪酸种类最低(二、三级蟹(14～22种);一级蟹(10～23种))。饱和脂肪酸(SFA)中主要是棕榈酸(C16:0)和硬脂酸(C18:0);单不饱和脂肪酸(MUFA)中含量最高的是油酸(C18:1),其次是棕榈油酸(C16:1);多不饱和脂肪酸(PUFA)中C18:2ω6、C20:5ω3 (EPA)和C22:6ω3 (DHA)三种脂肪酸含量占主要地位。以FAO/WHO推荐的ω3/ω6比例和EPA+DHA值作为评价指标,三种规格的中华绒螯蟹囤养到第二阶段体肉最适合食用,且一级蟹对人体健康更有利。以油酸的含量作为营养品质评价指标,囤养第2阶段的中华绒螯蟹体肉具有较好的营养品质。
Three sizes of female Eriocheir sinensis were studied [ first-grade crab(120±5.00 g), second-grade crab(100±5.00 g), and third-grade crab(80±5.00 g) ]. The body meat lipid content and fatty acid composition of Eriocheir sinensis in different hoarding stages were studied by Soxhlet extraction method and gas chromatography. The results showed that the body meat lipid content of the three sizes of Chinese mitten crabs in the hoarding stages was lower than that of the control group. In the maintenance stage, the lipid content of body meat in the third-grade crab decreased; the second-grade crab lipid content decreased first and then increased, and reached the maximum in the third stage; the crab lipid content in the first-stage decreased first and then rose, and is the biggest in the second stage. The three sizes of Chinese mitten crabs were the lowest in the fourth stage(the second and third-grade crabs(14～22 species); the first-grade crabs(10～23 species)). The saturated fatty acids(SFA) were mainly palmitic acid(C16:0) and stearic acid(C18:0); the highest content of monounsaturated fatty acids(MUFA) was oleic acid(C18:1), followed by palmitoleicacid(C16:1); the fatty acid content of C18:2ω6, C20:5ω3(EPA) and C22:6ω3(DHA) in polyunsaturated fatty acids(PUFA) was dominant. The ω3/ω6 ratio recommended by FAO/WHO and EPA+DHA value are used as evaluation indexes. The three sizes of Chinese mitten crabs body meat are most suitable for consumption in the second stage, and the first-grade crab is more beneficial to human health. Taking the content of oleic acid as the nutritional quality evaluation index, the Chinese mitten crab in the second stage has good nutritional quality.
Three sizes of female Eriocheir sinensis were studied [ first-grade crab(120±5.00 g), second-grade crab(100±5.00 g), and third-grade crab(80±5.00 g) ]. The body meat lipid content and fatty acid composition of Eriocheir sinensis in different hoarding stages were studied by Soxhlet extraction method and gas chromatography. The results showed that the body meat lipid content of the three sizes of Chinese mitten crabs in the hoarding stages was lower than that of the control group. In the maintenance stage, the lipid content of body meat in the third-grade crab decreased; the second-grade crab lipid content decreased first and then increased, and reached the maximum in the third stage; the crab lipid content in the first-stage decreased first and then rose, and is the biggest in the second stage. The three sizes of Chinese mitten crabs were the lowest in the fourth stage(the second and third-grade crabs(14～22 species); the first-grade crabs(10～23 species)). The saturated fatty acids(SFA) were mainly palmitic acid(C16:0) and stearic acid(C18:0); the highest content of monounsaturated fatty acids(MUFA) was oleic acid(C18:1), followed by palmitoleicacid(C16:1); the fatty acid content of C18:2ω6, C20:5ω3(EPA) and C22:6ω3(DHA) in polyunsaturated fatty acids(PUFA) was dominant. The ω3/ω6 ratio recommended by FAO/WHO and EPA+DHA value are used as evaluation indexes. The three sizes of Chinese mitten crabs body meat are most suitable for consumption in the second stage, and the first-grade crab is more beneficial to human health. Taking the content of oleic acid as the nutritional quality evaluation index, the Chinese mitten crab in the second stage has good nutritional quality.
引文
[1]张列士.河蟹增养殖技术[M].金盾出版社,2002ZHANG Lie-shi.River Crab Breeding Technology[M].Jin Dun Press,2002
[2]涂俊明.囤养螃蟹,鱼货关键在于水[J].渔业致富指南,2017,1:31TU Jun-ming.The key to raising crabs and fish is water[J].Guide to Fisheries Getting Rich,2017,1:31
[3]汤辰婧,松前成,付娜,等.不同阶段中华绒螯蟹脂含量及脂肪酸组成分析[J].食品科学,2013,34(22):174-178TANG Chen-jing,SONG Qian-cheng,FU Na,et al.Analysis of lipid content and fatty acid composition of Eriocheir sinensis in different stages[J].Food Science,2013,34(22):174-178
[4]Gandemer G.Lipids in muscles and adipose tissues,changes during processing and sensory properties of meat products[J].Meat Science,2002,62(3):309-321
[5]董志国,沈双烨,李晓英,等.中国沿海三疣梭子蟹脂肪酸指纹标记的多元分析[J].水产学报,2013,37(2):192-200DONG Zhi-guo,SHEN Shuang-ye,LI Xiao-ying,et al.Multivariate analysis of fatty acid fingerprinting of Portunus trituberculatus in China[J].Journal of Fisheries of China,2013,37(2):192-200
[6]朱清顺,柏如发.不同湖泊养殖中华绒螯蟹脂肪酸组成比较分析[J].中国农学通报,2007,23(7):602-607ZHU Qing-shun,BAI Ru-fa.Comparative analysis of fatty acid composition of Chinese mitten crab in different lakes[J].Chinese Agricultural Science Bulletin,2007,23(7):602-607
[7]Folch J,Lees M,Stanley G H S.A simple method for the isolation and purification of total lipids from animal tissue[J].Journal of Biological Chemistry,1957,226(1):497-509
[8]张静,陶宁萍,朱清澄,等.秋刀鱼内脏磷脂的化学特性研究[J].中国油脂,2017,42(8):28-31ZHANG Jing,TAO Ning-ping,ZHU Qing-cheng,et al.Chemical characteristics of visceral phospholipids in saury[J].Chinese Fat,2017,42(8):28-31
[9]王雪锋,顾鸿鑫,郭倩琳,等.海水和淡水养殖锯缘青蟹的营养成分分析[J].食品科学,2010,31(23):386-390WANG Xue-feng,GU Hong-xin,GUO Qian-lin,et al.Nutritional analysis of seawater and freshwater aquaculture of crab saw crab[J].Food Science,2010,31(23):386-390
[10]崔光艳,姜增华,王假真,等.2种养殖模式下罗氏沼虾肌肉营养成分的比较[J].江苏农业科学,2018,46(9):212-214CUI Guang-yan,JIANG Zeng-hua,WANG Jia-zhen,et al.Comparison of muscle nutrient composition of Macrobrachium rosenbergii in two culture modes[J].Jiangsu Agricultural Sciences,2018,46(9):212-214
[11]郭萌萌,何晨,张诗苑,等.金鲳鱼不同组织脂肪酸组成比较[J].食品工业科技,2018,39(9):45-50GUO Meng-meng,HE Chen,ZHANG Shi-yuan,et al.Comparison of fatty acid composition in different tissues of golden carp[J].Science and Technology of Food Industry,2018,39(9):45-50
[12]施兆鸿,黄旭雄,李伟微,等.海捕灰鲳亲鱼不同组织中脂肪及脂肪酸分析[J].水产学报,2008,32(2):309-314SHI Zhao-hong,HUANG Xu-xiong,LI Wei-wei,et al.Analysis of fat and fatty acids in different tissues of marine ash broodstock[J].Journal of Fisheries of China,2008,32(2):309-314
[13]Robin J H,Regost C,Arzel J,et al.Fatty acid profile of fish following a change in dietary fatty acid source:model of fatty acid composition with a dilution hypothesis[J].Aquaculture,2003,225(1):283-293
[14]范翠翠,吴朝霞,孙文涛,等.不同比例氮肥施用对稻田蟹生长及营养价值的影响[J].中国农学通报,2010,26(19):417-422FAN Cui-cui,WU Zhao-xia,SUN Wen-tao,et al.Effects of different ratios of nitrogen application on growth and nutritional value of rice field crab[J].Chinese Agricultural Science Bulletin,2010,26(19):417-422
[15]成永旭,堵南山.不同阶段中华绒螯蟹肝胰腺的脂类及脂肪酸组成[J].Current Zoology,1998,9(4):420-429CHENG Yong-xu,GUAN Nan-shan.Lipid and fatty acid composition of hepatopancreas in different stages of Eriocheir sinensis[J].Current Zoology,1998,9(4):420-429
[16]王思宇,郑永华,唐洪玉,等.灰裂腹鱼肌肉营养分析与评价[J].淡水渔业,2018,2:80-86WANG Si-yu,ZHENG Yong-hua,TANG Hong-yu,et al.Muscle nutrition analysis and evaluation of gray-striped abalone[J].Freshwater Fisheries,2018,2:80-86
[17]王永明,史晋绒,谢碧文,等.不同年龄段养殖宽体沙鳅肌肉营养成分分析与评价[J].水生生物学报,2018,3:542-549WANG Yong-ming,SHI Jin-rong,XIE Bi-wen,et al.Analysis and evaluation of muscle nutritional components in cultured wide-body salamander in different ages[J].Journal of Hydrobiology,2018,3:542-549
[18]Celik M,Tureli C,Celik M,et al.Fatty acid composition of the blue crab(Callinectes sapidus Rathbun 1896)in the north eastern Mediterranean[J].Food Chemistry,2004,88(2):271-273
[19]Doughty J.Fats and oils in human nutrition.Report of a joint expert consultation.Food and agriculture organization of the united nations and the world health organization[J].Fao Food&Nutrition Paper,1994
[20]汤辰婧,付娜,王锡昌,等.围网养殖与池塘养殖中华绒螯蟹脂肪酸组成的比较[J].淡水渔业,2014,1:84-89TANG Chen-jing,FU Na,WANG Xi-chang,et al.Comparison of fatty acid composition between Chinese mitten crab cultured in purse seine culture and pond culture[J].Freshwater Fisheries,2014,1:84-89
[21]Latyshev N A,Kasyanov S P,Kharlamenko V I,et al.Lipids and of fatty acids of edible crabs of the north-western Pacific[J].Food Chemistry,2009,116(3):657-661
[22]庄海旗,刘江琴,崔燎,等.南海海域8种金线鱼肌肉的脂肪酸分析[J].现代食品科技,2018,34(3):218-225ZHUANG Hai-qi,LIU Jiang-qin,CUI Liao,et al.Fatty acid analysis of eight kinds of golden thread muscles in the South China sea[J].Modern Food Science&Technology,2018,34(3):218-225
[23]方兵,施文正,汪之和,等.捕捞月份对南极磷虾营养成分的影响[J/OL].食品工业科技,2018-7-19FANG Bing,SHI Wen-zheng,WANG Zhi-he,et al.The Effect of fishing month on the nutrient composition of antarctic krill[J/OL].Food Industry Technology,2018-7-19
[24]Ying X P,Yang W X,Zhang Y P.Comparative studies on fatty acid composition of the ovaries and hepatopancreas at different physiological stages of the Chinese mitten crab[J].Aquaculture,2006,256(1-4):617-623
[25]李妍佳.利用海藻制备动物营养源的研究[D].杭州:浙江工业大学,2011LI Yan-jia.Preparation of animal nutrient sources using seaweed[D].Hangzhou:Zhejiang University of Technology,2011
[26]李轩领.亚麻籽胶酸性多糖和亚麻籽蛋白的泡沫分离研究[D].青海:青海师范大学,2015LI Xuan-ling.Foam separation of linseed gum acidic polysaccharide and linseed protein[D].Qinghai:Qinghai Normal University,2015
[27]Bhouri A M,Harzallah H J,Dhibi M,et al.Nutritional fatty acid quality of raw and cooked farmed and wild sea bream(Sparus aurata)[J].J Agric Food Chem,2010,58(1):507-512
[28]Chen D W,Zhang M,Shrestha S.Compositional characteristics and nutritional quality of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,103(4):1343-1349
[2]涂俊明.囤养螃蟹,鱼货关键在于水[J].渔业致富指南,2017,1:31TU Jun-ming.The key to raising crabs and fish is water[J].Guide to Fisheries Getting Rich,2017,1:31
[3]汤辰婧,松前成,付娜,等.不同阶段中华绒螯蟹脂含量及脂肪酸组成分析[J].食品科学,2013,34(22):174-178TANG Chen-jing,SONG Qian-cheng,FU Na,et al.Analysis of lipid content and fatty acid composition of Eriocheir sinensis in different stages[J].Food Science,2013,34(22):174-178
[4]Gandemer G.Lipids in muscles and adipose tissues,changes during processing and sensory properties of meat products[J].Meat Science,2002,62(3):309-321
[5]董志国,沈双烨,李晓英,等.中国沿海三疣梭子蟹脂肪酸指纹标记的多元分析[J].水产学报,2013,37(2):192-200DONG Zhi-guo,SHEN Shuang-ye,LI Xiao-ying,et al.Multivariate analysis of fatty acid fingerprinting of Portunus trituberculatus in China[J].Journal of Fisheries of China,2013,37(2):192-200
[6]朱清顺,柏如发.不同湖泊养殖中华绒螯蟹脂肪酸组成比较分析[J].中国农学通报,2007,23(7):602-607ZHU Qing-shun,BAI Ru-fa.Comparative analysis of fatty acid composition of Chinese mitten crab in different lakes[J].Chinese Agricultural Science Bulletin,2007,23(7):602-607
[7]Folch J,Lees M,Stanley G H S.A simple method for the isolation and purification of total lipids from animal tissue[J].Journal of Biological Chemistry,1957,226(1):497-509
[8]张静,陶宁萍,朱清澄,等.秋刀鱼内脏磷脂的化学特性研究[J].中国油脂,2017,42(8):28-31ZHANG Jing,TAO Ning-ping,ZHU Qing-cheng,et al.Chemical characteristics of visceral phospholipids in saury[J].Chinese Fat,2017,42(8):28-31
[9]王雪锋,顾鸿鑫,郭倩琳,等.海水和淡水养殖锯缘青蟹的营养成分分析[J].食品科学,2010,31(23):386-390WANG Xue-feng,GU Hong-xin,GUO Qian-lin,et al.Nutritional analysis of seawater and freshwater aquaculture of crab saw crab[J].Food Science,2010,31(23):386-390
[10]崔光艳,姜增华,王假真,等.2种养殖模式下罗氏沼虾肌肉营养成分的比较[J].江苏农业科学,2018,46(9):212-214CUI Guang-yan,JIANG Zeng-hua,WANG Jia-zhen,et al.Comparison of muscle nutrient composition of Macrobrachium rosenbergii in two culture modes[J].Jiangsu Agricultural Sciences,2018,46(9):212-214
[11]郭萌萌,何晨,张诗苑,等.金鲳鱼不同组织脂肪酸组成比较[J].食品工业科技,2018,39(9):45-50GUO Meng-meng,HE Chen,ZHANG Shi-yuan,et al.Comparison of fatty acid composition in different tissues of golden carp[J].Science and Technology of Food Industry,2018,39(9):45-50
[12]施兆鸿,黄旭雄,李伟微,等.海捕灰鲳亲鱼不同组织中脂肪及脂肪酸分析[J].水产学报,2008,32(2):309-314SHI Zhao-hong,HUANG Xu-xiong,LI Wei-wei,et al.Analysis of fat and fatty acids in different tissues of marine ash broodstock[J].Journal of Fisheries of China,2008,32(2):309-314
[13]Robin J H,Regost C,Arzel J,et al.Fatty acid profile of fish following a change in dietary fatty acid source:model of fatty acid composition with a dilution hypothesis[J].Aquaculture,2003,225(1):283-293
[14]范翠翠,吴朝霞,孙文涛,等.不同比例氮肥施用对稻田蟹生长及营养价值的影响[J].中国农学通报,2010,26(19):417-422FAN Cui-cui,WU Zhao-xia,SUN Wen-tao,et al.Effects of different ratios of nitrogen application on growth and nutritional value of rice field crab[J].Chinese Agricultural Science Bulletin,2010,26(19):417-422
[15]成永旭,堵南山.不同阶段中华绒螯蟹肝胰腺的脂类及脂肪酸组成[J].Current Zoology,1998,9(4):420-429CHENG Yong-xu,GUAN Nan-shan.Lipid and fatty acid composition of hepatopancreas in different stages of Eriocheir sinensis[J].Current Zoology,1998,9(4):420-429
[16]王思宇,郑永华,唐洪玉,等.灰裂腹鱼肌肉营养分析与评价[J].淡水渔业,2018,2:80-86WANG Si-yu,ZHENG Yong-hua,TANG Hong-yu,et al.Muscle nutrition analysis and evaluation of gray-striped abalone[J].Freshwater Fisheries,2018,2:80-86
[17]王永明,史晋绒,谢碧文,等.不同年龄段养殖宽体沙鳅肌肉营养成分分析与评价[J].水生生物学报,2018,3:542-549WANG Yong-ming,SHI Jin-rong,XIE Bi-wen,et al.Analysis and evaluation of muscle nutritional components in cultured wide-body salamander in different ages[J].Journal of Hydrobiology,2018,3:542-549
[18]Celik M,Tureli C,Celik M,et al.Fatty acid composition of the blue crab(Callinectes sapidus Rathbun 1896)in the north eastern Mediterranean[J].Food Chemistry,2004,88(2):271-273
[19]Doughty J.Fats and oils in human nutrition.Report of a joint expert consultation.Food and agriculture organization of the united nations and the world health organization[J].Fao Food&Nutrition Paper,1994
[20]汤辰婧,付娜,王锡昌,等.围网养殖与池塘养殖中华绒螯蟹脂肪酸组成的比较[J].淡水渔业,2014,1:84-89TANG Chen-jing,FU Na,WANG Xi-chang,et al.Comparison of fatty acid composition between Chinese mitten crab cultured in purse seine culture and pond culture[J].Freshwater Fisheries,2014,1:84-89
[21]Latyshev N A,Kasyanov S P,Kharlamenko V I,et al.Lipids and of fatty acids of edible crabs of the north-western Pacific[J].Food Chemistry,2009,116(3):657-661
[22]庄海旗,刘江琴,崔燎,等.南海海域8种金线鱼肌肉的脂肪酸分析[J].现代食品科技,2018,34(3):218-225ZHUANG Hai-qi,LIU Jiang-qin,CUI Liao,et al.Fatty acid analysis of eight kinds of golden thread muscles in the South China sea[J].Modern Food Science&Technology,2018,34(3):218-225
[23]方兵,施文正,汪之和,等.捕捞月份对南极磷虾营养成分的影响[J/OL].食品工业科技,2018-7-19FANG Bing,SHI Wen-zheng,WANG Zhi-he,et al.The Effect of fishing month on the nutrient composition of antarctic krill[J/OL].Food Industry Technology,2018-7-19
[24]Ying X P,Yang W X,Zhang Y P.Comparative studies on fatty acid composition of the ovaries and hepatopancreas at different physiological stages of the Chinese mitten crab[J].Aquaculture,2006,256(1-4):617-623
[25]李妍佳.利用海藻制备动物营养源的研究[D].杭州:浙江工业大学,2011LI Yan-jia.Preparation of animal nutrient sources using seaweed[D].Hangzhou:Zhejiang University of Technology,2011
[26]李轩领.亚麻籽胶酸性多糖和亚麻籽蛋白的泡沫分离研究[D].青海:青海师范大学,2015LI Xuan-ling.Foam separation of linseed gum acidic polysaccharide and linseed protein[D].Qinghai:Qinghai Normal University,2015
[27]Bhouri A M,Harzallah H J,Dhibi M,et al.Nutritional fatty acid quality of raw and cooked farmed and wild sea bream(Sparus aurata)[J].J Agric Food Chem,2010,58(1):507-512
[28]Chen D W,Zhang M,Shrestha S.Compositional characteristics and nutritional quality of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,103(4):1343-1349